scholarly journals Granulated Sugar-Containing Functional Products in Jelly Fillings

2022 ◽  
Vol 51 (4) ◽  
pp. 859-868
Author(s):  
Anatoliy Slavyanskiy ◽  
Vera Gribkova ◽  
Natalia Nikolaeva ◽  
Daria Mitroshina
Keyword(s):  
Growth Rate ◽  
Dissolution Rate ◽  
Technological Process ◽  
Cognitive Skills ◽  
Amorphous State ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Cane Molasses ◽  
Functional Product ◽  
Japanese Kelp

Introduction. Iodine is one of the most important elements for maintaining human health and cognitive skills. Contemporary food industry is looking for new functional foods fortified with macro- and micronutrients. Confectionery products occupy a fairly large segment of human diet. The present research objective was to substitute traditional white sugar with an experimental granulated sugar-containing product that contained maltodextrin, cane molasses, and Japanese kelp extract. This substitute could reduce the calorie content of jelly and increase its functional properties while maintaining its sensory profile, e.g. consistency, increasing its shelf-life, and simplifying the tec hnological process. Study objects and methods. Granulated sugar-containing product is a new component for the confectionery industry, but its effect on technological processes is unpredictable. The research featured an experimental granulated sugar-containing product with maltodextrin, cane molasses, and Japanese kelp. The growth rate of granules and their structure were studied by scanning microscopy and radiography, the granulometric composition and solubility – by determining the relative dissolution rate, the effect of the granulated sugar-containing product on the sensory and physicochemical parameters of jelly – by refractometry and titrometry. Results and discussion. The experimental granulated sugar-containing product contained sucrose both in crystalline and amorphous state, which affected the distribution of nutrients within the product. The growth rate of granules affected the resulting structure of the product and its solubility, which decreased by 2.5 times as the size of the granules grew. The dissolution rate decreased compared to crystalline sugar. As a result, the technological process of jelly production had to be adjusted. The developed jelly had a lower energy value and better nutritional qualities. The high content of vitamins and macro- and microelements makes it a functional product. The experimental jelly received 22.3 points for sensory profile. Its hysico-chemical parameters (soluble solids < 68%, acidity > 2.2 8%) met the standard requirements for this type of product. Conclusion. The new granulated sugar-containing product simplified the technological process and improved the sanitary, hygienic, and working conditions.

Enhanced oral bioavailability of Etodolac by liquisolid compact technique: optimisation, in-vitro and in-vivo evaluation

2020 ◽  
Vol 17 ◽  
Author(s):  
Bhumin K. Pathak ◽  
Meenakshi Raghav ◽  
Arti R. Thakkar ◽  
Bhavin A. Vyas ◽  
Pranav J. Shah
Keyword(s):  
Dissolution Rate ◽  
Amorphous State ◽  
Immediate Release ◽  
Angle Of Repose ◽  
Oral Suspension ◽  
Load Factor ◽  
In Vivo Evaluation ◽  
Rate Of Dissolution ◽  
Q 30

Background: Poor dissolution of Etodolac is one of the major challenges in achieving the desired therapeutic effect in oral therapy. Objective: This study aimed to assess the potential of liquisolid compact technique in increasing the rate of dissolution of Etodolac and thus its bioavailability. Methods: Liquisolid compacts were prepared using PEG 400, Avicel PH-200 and Aerosil 200 as non-volatile liquid, carrier and coating material respectively. Optimisation was carried out by applying a 32 full factorial design using Design expert software 11.0.3.0 to examine the effects of independent variables (load factor and carrier: coating ratio) on dependent variables (angle of repose and % cumulative drug release at 30 min [Q 30 min]).Assessment of bioavailability was based on pharmacokinetic study in rabbits and pharmacodynamics evaluation in rats respectively. Results: The formulation M3 was identified as the optimised formulation based on the better flow (lower angle of repose) and a higher rate of dissolution (Q 30 min >95%). The higher dissolution rate could be due to conversion of Etodolac into an amorphous molecularly dispersed state, availability of larger surface area, enhancement of aqueous solubility and enhanced wetting of drug particles. Studies with DSC, XRD, and SEM verified the transformation of Etodolac from crystalline to amorphous state, a key factor responsible for improving the dissolution rate. Pharmacokinetic profile of M3 was prominent, demonstrating higher absorption of Etodolac in comparison of oral suspension and immediate-release conventional tablets in rabbits. Liquisolid formulation exhibited 27% increment in paw thickness as compared to 57% and 46% increments for oral suspension and immediate-release conventional tablets respectively, after 7 hrs in carrageenan-induced paw model in rats. Conclusion: The results indicated liquisolid compact technique to be a promising strategy to enhance the bioavailability of Etodolac.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1093 ◽  
Author(s):  
Ramón Martínez ◽  
Pilar Legua ◽  
Francisca Hernández ◽  
Ángel Carbonell-Barrachina ◽  
Yolanda Gogorcena ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Soluble Solids ◽  
Total Acidity ◽  
Apple Variety ◽  
Total Soluble Solids ◽  
Germplasm Collections ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Total Antioxidant

The “Pero de Cehegín” is an ancient local variety of apple grown in Murcia (Spain). In this study, microsatellites markers showed evidence of a unique profile that has never been reported before in other Spanish apple germplasm collections. Five “Pero de Cehegín” clones were evaluated and compared with two commercial apple varieties, “Fuji” and “Golden Delicious”, to assess its marketing potential. For this, the physical (weight, height, and width of the fruit, moisture content, firmness, and color of the fruit, among others), and chemical (total soluble solids, total acidity, and maturity index) properties of the fruits were evaluated. In addition, the content of bioactive compounds such as total polyphenol content, total antioxidant activity using the ABTS+, DPPH•, and FRAP methods, and the sugar profile were analyzed, and their sensory profile was also evaluated. Physico-chemical differences were found within the “Pero de Cehegín” clones and between the commercial varieties. “Pero de Cehegín” had a high firmness, high total soluble solids, very low total acidity, high FRAP antioxidant capacity, and more sucrose content in comparison with “Fuji” and “Golden Delicious”. These distinctive characteristics and the good appearance of the fruit make this variety a marketable product that will increase the offering of traditional, local, but underutilized fruit varieties.

Preparation and optimization of controlled release nanoparticles containing cefixime using Central Composite design: An attempt to enrich its antimicrobial activity

2021 ◽  
Vol 18 ◽  
Author(s):  
Mohammad Ali Mahjoub ◽  
Pedram Ebrahimnejad ◽  
Fatemeh Shahlaee ◽  
Pouneh Ebrahimi ◽  
Zaynab Sadeghi-Ghadi
Keyword(s):  
Central Composite Design ◽  
Dissolution Rate ◽  
Ex Vivo ◽  
Chitosan Nanoparticles ◽  
Amorphous State ◽  
Scanning Tunneling ◽  
Release Kinetic ◽  
Calorimetric Analysis ◽  
Cell Culture Study ◽  
Central Composite

Background: Due to the increased resistance against existing antibiotics, research is essential to discover new and alternative ways to control infections induced by resistant pathogens. Objective: The goal of the current scrutinization was to enrich the dissolution rate and antibacterial property of cefixime (CEF) orally. Methods: To achieve the desired results, chitosan nanoparticles (NPs) containing CEF were fabricated using the ionic gelation method. Central Composite design has been applied to get the optimal formulation for the delivery of CEF. The effect of three variables such as the concentration of chitosan, tripolyphosphate, and tween 80 on the characteristics of NPs was evaluated. Results: The optimized NPs were a relatively monodispersed size distribution with an average diameter of 193 nm and a zeta potential of about 11 mV. The scanning tunneling microscope confirmed the size of NPs. The surface morphology of NPs was observed by scanning electron microscopy. The calorimetric analysis indicated the amorphous state of cefixime in the formulation. The dissolution rate of NPs in aqueous media was acceptable and the model of release kinetic for CEF from NPs followed the Peppas model. The potency of CEF in NPs against various types of bacteria was hopefully efficient. The ex- vivo release study demonstrated higher penetration of NPs from the rat intestine compared to free drug. The cell culture study showed the safety of the optimized formulation. Conclusion: It was concluded that CLN could be considered as a prospering system for the controlled delivery of CEF with advantaging its antibacterial effectiveness.

scholarly journals Hot-Melt 3D Extrusion for the Fabrication of Customizable Modified-Release Solid Dosage Forms

Pharmaceutics ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 738 ◽  
Author(s):  
Jaemin Lee ◽  
Chanwoo Song ◽  
Inhwan Noh ◽  
Sangbyeong Song ◽  
Yun-Seok Rhee
Keyword(s):  
Dissolution Rate ◽  
Dosage Form ◽  
Amorphous State ◽  
Dosage Forms ◽  
Modified Release ◽  
Solid Dosage Forms ◽  
Solid Dosage Form ◽  
Solid Dosage ◽  
Enhanced Solubility ◽  
Hot Melt

In this work, modified-release solid dosage forms were fabricated by adjusting geometrical properties of solid dosage forms through hot-melt 3D extrusion (3D HME). Using a 3D printer with air pressure driving HME system, solid dosage forms containing ibuprofen (IBF), polyvinyl pyrrolidone (PVP), and polyethylene glycol (PEG) were printed by simultaneous HME and 3D deposition. Printed solid dosage forms were evaluated for their physicochemical properties, dissolution rates, and floatable behavior. Results revealed that IBF content in the solid dosage form could be individualized by adjusting the volume of solid dosage form. IBF was dispersed as amorphous state with enhanced solubility and dissolution rate in a polymer solid dosage form matrix. Due to absence of a disintegrant, sustained release of IBF from printed solid dosage forms was observed in phosphate buffer at pH 6.8. The dissolution rate of IBF was dependent on geometric properties of the solid dosage form. The dissolution rate of IBF could be modified by merging two different geometries into one solid dosage form. In this study, the 3D HME process showed high reproducibility and accuracy for preparing dosage forms. API dosage and release profile were found to be customizable by modifying or combining 3D modeling.

scholarly journals Oral Bioavailability Enhancement and Anti-Fatigue Assessment of the Andrographolide Loaded Solid Dispersion

2020 ◽  
Vol 21 (7) ◽  
pp. 2506 ◽  
Author(s):  
Ching-Chi Yen ◽  
Yu-Kai Liang ◽  
Chao-Pei Cheng ◽  
Mei-Chich Hsu ◽  
Yu-Tse Wu
Keyword(s):  
Dissolution Rate ◽  
Solid Dispersion ◽  
Oral Bioavailability ◽  
Water Solubility ◽  
Biological Activities ◽  
Wide Spectrum ◽  
Amorphous State ◽  
Vehicle Group ◽  
Time To Exhaustion ◽  
Pharmacokinetic Studies

Andrographolide (AG), a major diterpene lactone isolated from Andrographis paniculata (Burm. f.) Nees (Acanthaceae), possesses a wide spectrum of biological activities. However, its poor water solubility and low bioavailability limit its clinical application. Therefore, this study aimed to develop a solid dispersion (SD) formulation to increase the aqueous solubility and dissolution rate of AG. Different drug-polymer ratios were used to prepare various SDs. The optimized formulation was characterized for differential scanning calorimetry, Fourier transform infrared spectroscopy, and powder X-ray diffraction. The analysis indicated that the optimized SD enhanced AG solubility and dissolution rates by changing AG crystallinity to an amorphous state. The dissolution behaviors of the optimum SD composed of an AG-polyvinylpyrrolidone K30-Kolliphor EL ratio of 1:7:1 (w/w/w) resulted in the highest accumulated dissolution (approximately 80%). Pharmacokinetic studies revealed that Cmax/dose and the AUC/dose increased by 3.7-fold and 3.0-fold, respectively, compared with AG suspension. Furthermore, pretreatment using the optimized AG-SD significantly increased the swimming time to exhaustion by 1.7-fold and decreased the plasma ammonia level by 71.5%, compared with the vehicle group. In conclusion, the optimized AG-SD formulation appeared to effectively improve its dissolution rate and oral bioavailability. Moreover, the optimized AG-SD provides a promising treatment against physical fatigue.

NaAc Effect on the Anodization Formation of TiO2 Nanotube Arrays in Glycerol Based Electrolytes

2010 ◽  
Vol 105-106 ◽  
pp. 371-375
Author(s):  
Yu Xin Yin ◽  
Xin Tan ◽  
Feng Hou
Keyword(s):  
Growth Rate ◽  
Aspect Ratio ◽  
Dissolution Rate ◽  
Protective Coating ◽  
Tio2 Nanotubes ◽  
Tio2 Nanotube Arrays ◽  
Tio2 Nanotube ◽  
Nanotube Arrays ◽  
Chemical Dissolution ◽  
Tio2 Surface

Effect of NaAc on the anodic growth of TiO2 nanotube arrays is described. NaAc-added approach yields longer nanotubes relative to samples grown from NaAc-free electrolyte. And the growth rate of TiO2 nanotubes has pH independency in NaAc-added electrolytes. The key to achieve a high aspect ratio TiO2 nanotube arrays is to decrease the chemical dissolution rate at the mouth of the tube by adding NaAc as protective coating. Adsorption of Ac- species on the TiO2 surface is shown to markedly decrease the chemical dissolution rate of the tube mouth, resulting in longer nanotube length.

scholarly journals Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink

2021 ◽  
Vol 75 (6) ◽  
pp. 469-475
Author(s):  
Klinta Kārkliņa ◽  
Solvita Kampuse
Keyword(s):  
Vitamin C ◽  
Bioactive Compounds ◽  
Fruit Juice ◽  
Antiradical Activity ◽  
Total Phenol ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Preparation Technique ◽  
Coffee Beans ◽  
Coffee Brewing

Abstract A fruit juice and coffee drink is an interesting combination that provides the necessary bioactive compounds and caffeine for the whole day. The coffee brewing method changes not only the amount of caffeine but also the taste of fruit juice and coffee drink. The least bitter taste is felt in cold brewed coffee, making it an ideal ingredient for a fruit juice and coffee drink. The aim of this study was to evaluate the influence of preparing technologies for creating an innovative fruit juice and coffee drink with a high content of bioactive compounds. Four different types of medium-roasted “Lofbergs” coffee beans were compared, as well as two brewing techniques: French press (hot coffee) and cold-brew. Concentration of vitamin C, pH, soluble solids content, titratable acids, total phenol content, DPPH antiradical activity, and sensory analyses were determined for all prepared samples. Concentration of vitamin C in juice with coffee was from 10.36 to 22.60 mg·100 g−1, and the highest vitamin C concentration was preserved in the pasteurised juice and coffee drink with cold-brew coffee preparation technique. Concentration of soluble solids was from 12.3 to 12.6%, titratable acids from 0.79 to 0.87%, pH from 2.68 to 2.88, total phenols from 54.31 to 129.26 mg·100 g−1, and the highest total phenol concentration was obtained in the pasteurised fruit and coffee drink with smooth and sweet coffee beans prepared using the cold-brew technique. DPPH antiradical activity was from 126.24 to 177.89 mg·100 g−1 in the tested samples, and the highest DPPH antiradical activity was detected in the pasteurised fruit and coffee drink with sweet and nutty coffee beans prepared with cold-brew technique. The best sensory profile was for coffee and juice drinks with “Lofbergs” Medium roast Fruity and Velvety Rwanda coffee beans and “Lofbergs” Medium roast prepared with cold-brew technology.

scholarly journals Pre-Harvest MeJA Application Counteracts the Deleterious Impact of Al and Mn Toxicity in Highbush Blueberry Grown in Acid Soils

Plants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2730
Author(s):  
Jorge González-Villagra ◽  
Rocio Pino ◽  
Claudio Inostroza-Blancheteau ◽  
Paula Cartes ◽  
Alejandra Ribera-Fonseca ◽  
...  
Keyword(s):  
Growth Rate ◽  
Fruit Quality ◽  
Abiotic Stress Tolerance ◽  
Antioxidant Properties ◽  
Acid Soils ◽  
Soluble Solids ◽  
Photosynthetic Parameters ◽  
Highbush Blueberry ◽  
Mn Toxicity

Volcanic ash-derived soils are characterized by low pH (pH ≤ 5.5) with increased concentrations of aluminum (Al3+) and manganese (Mn2+), which decreases plant growth, fruit quality, and yield. Methyl jasmonate (MeJA) improves abiotic stress tolerance. Our work aimed to evaluate the application of MeJA’s impact on the growth, antioxidant defense, and fruit quality of highbush blueberry grown under Al and Mn toxicity. A field assay was conducted with four-year-old bushes of highbush blueberry cultivar Legacy under eight treatments (Control, Al (87% of Al saturation), Mn (240 mg kg−1), and Al–Mn with and without MeJA application). Physiological, biochemical, and fruit quality parameters were measured. Growth rate significantly decreased with Al (20%), Mn (45%), and Al–Mn (40%). MeJA application recovered the growth rate. Photosynthetic parameters were not affected. Antioxidant activity increased under all treatments compared with controls, being higher with MeJA application. Total phenols (TP) were decreased in plants under Al (43%) and Mn (20%) compared with controls. MeJA application increased TP in all treatments. Fruits of bushes under Al and Mn toxicity with MeJA applications exhibited an increase in fruit firmness and weight, maintaining suitable contents of soluble solids. Our results provide insights about the beneficial effect of MeJA application on growth, antioxidant properties, and fruit quality of highbush blueberry plants grown in acid soils under Al and Mn toxicity.

scholarly journals SAFETY OF THE FUNCTIONAL FOOD PRODUCT – CANNER "DESSERT FROM JERUSALEM ARTICHOKE" IN THE PROCESS OF ITS MANUFACTURE

2018 ◽  
pp. 73-76
Author(s):  
L. K. Patsyuk ◽  
T. V. Fedosenko
Keyword(s):  
Technological Process ◽  
Block Diagram ◽  
Control Point ◽  
Jerusalem Artichoke ◽  
Food Product ◽  
Total Production ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Functional Product ◽  
New Type

In this article, based on the analysis of the technological process for the production of a new type of functional product "Desert from Jerusalem artichoke", potentially dangerous factors that may arise when making canned products are determined, and the probability and reasons for their occurrence are justified. Proceeding from these, determined by us dangerous factors, a block diagram of the control of the technological process of canning "Desert from Jerusalem artichoke" was compiled. In this block diagram, the main critical and control-critical points are established at the respective manufacturing stages throughout the entire technological process of product development. In addition, the severity of the consequences from the appearance of these dangerous factors and the ways of their elimination are estimated. The severity of the consequences for different factors is different. So, it can be insignificant, because the dangerous factors that cause it can be corrected after identifying and eliminating the cause of their defiant. They can be attributed to "not very significant." Therefore, a checkpoint is set in this operation. The severity of the consequences from other dangerous factors can be very significant – lead to diseases and even poisonings, so here is set a critical control point. Developed: The block diagram of the control of the technological process for the production of a new type of functional product "Dessert from Jerusalem artichoke" and "The map of critical control points to be monitored", established by the flowchart, allows the total production process of manufacturing safe food product on the principles of HACCP.

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